Here Is Why Eating Red Meat Can Trigger A Stroke

If you are eating bacon, steak and sausages, you are 50 percent more likely to a dangerous blockage in your brain

  • The study reveals that the red meat is connected to a risk of developing ischemic stroke
  • Those people that ate 93 g of red meat a day, are 47 percent more likely to trigger a stroke
  • Caused by the blockage in your blood vessels that supply your brain
  • Researchers said that it was just the red meat that was connected to a high risk of stroke

The more red meat one person consumes, the more likely the person is to suffer some dangerous stroke, the experts have warned. The protein increases the opportunity a person will get a blockage in your blood vessels that supply your brain – known like an ischemic stroke. The researchers in Germany discovered that those persons who ate more red meat had a 47% higher risk of stroke, in a comparison with those persons who consumed just small quantities. Dr. Bernard Haring from the University of Wurzburg located in Germany, offered some help.

He said that it is ok to consume the red meat, preferably the lean red meat, but if you limit the amount. Protein from the seafood, poultry or vegetable sources like legumes and nuts was not connected with any added risk. The researchers analyzed the information on about 11,000 middle-aged people that didn’t have any other risk factors for strokes like heart disease or diabetes, and followed for 23 years half of them.

Some past studies have raised the questions over the connection between strokes and a high-protein diet. But, Dr. Haring said that this new research, claims that the red meat might pose a danger. To assess the connection between stroke risk and protein, Dr. Haring together with his colleagues reviewed the information from the diet questionnaires done by the people that live in the United States, aged 45 – 64, starting in the 1987.

The researchers followed them through until 2011, to see how many of them had suffered a stroke. The participants of this study were divided into 5 groups, based on what type of protein and how much they consumed. The bottom-fifth averaged about 49g of protein per day, representing less than 13% of total calories. Meanwhile, the top-fifth averaged about 93g of protein per day, relating to 23% of total calories. Compared to the participants with high consumption of protein, those who consumed less protein on average at the beginning of the study were more likely to be current smokers, black, and less likely to have a regular exercise routine or high school diplomas.

Those people who consumed less protein were less likely to take medications for lowering of the cholesterol or to be obese. There were no important differences in the gender, age, or the total amount of calories consumed among the participants who ate distinct amounts of protein. During the follow-up of 22.7 years, there were about 699 strokes between 11,601 participants. The highest consumption of processed meats like sausage, bacon and jerky was connected to a 24% higher risk of strokes. At the same time, the highest eating of processed and red meats had a 62% higher stroke risk than those men who ate least.

Consuming more eggs was connected to a 41% higher risk of hemorrhagic strokes, which is a less common type that is caused by the ruptured blood vessel in your brain. But just the red meats were connected to the ischemic strokes, which is the most common kind. One limitation of this study is that the researchers just had information on protein intake at 2 points in time that the authors acknowledge may be unsuccessful to account for changes in the eating habits.

Because this study was based just on observation and did not randomly assign some people to consume red meat while the others abstained, it is impossible to determine how the changes in the diet may help reduce the risk of strokes, said the neurology researcher – Dr. Jennifer Dearborn-Tomazos, who is part of the Yale University School of Medicine, which is located in New Haven in Connecticut.

It is possible that those people who eat a lot of red meat, also do some other things that can increase the risk of strokes, like the habit of not-eating enough veggies, said Dr. Dearborn-Tomazos, who was not involved in this study,

The findings of the study links the stroke risk to red meat after calculating for how many carbohydrates, fiber, and fat people consumed supports the traditional beliefs that the saturated fats and red meat might increase the risk of heart disease, said the doctor.

Dr. Dearborn-Tomazos said this study tells us that what we consume matters for the future heart health.

Source:
www.dailymail.co.uk